The La Jolla Crab Stack

The La Jolla Crab Stack

Recipe by Just A Taste

Chef Stephen Windows stacks layer upon layer of fruits and veggies and then tops off the tower with a handful of fresh crab meat. A final drizzle of make-ahead ginger dressing gives this piled high stack a punch of far eastern flavor.


  • 2 Tablespoons minced fresh ginger
  • 1 Tablespoon sugar
  • 6 Tablespoons lime juice
  • 1 Tablespoon minced garlic
  • 1/4 cup water
  • 1 cup pea shoots
  • 1 cup diced Roma tomatoes
  • 1 cup thinly sliced cucumber
  • 1 cup diced red onion
  • 1 cup diced mango
  • 1 cup diced avocado
  • 1 cup fresh crab meat


  1. Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate the dressing overnight.
  2. See step-by-step photos below to assemble each of the four crab stacks by tightly layering together in a mold one fourth of each of the pea shoots, tomatoes, cucumbers, mango, onions, avocado and crab. (If you don't have a mold, you can use any hollowed-out aluminum can or circular bottle).
  3. Press down on the top layer while slowly removing the mold to reveal the freestanding crab stack. Repeat with the remaining ingredients to form a total of four crab stacks.
  4. Drizzle the crab stacks with the ginger-lime dressing and serve.

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